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I recently came across the concept of a savoury french toast and it blew my mind! I had never even thought a bout a savoury french toast. I figured that you really could not go wrong with a warm, moist, custardy bread that is fried up until it is golden brown and then covered with melted cheese. I was sold on the idea and I had to try it! The only question was: What to serve on it? Still clinging to convention ideas about french toast, namely that it is a breakfast, the first thing that I thought of was an egg with a runny yolk. But why stop there? Why not kick it up a notch? With asparagus still really the only local fresh vegetable available and considering that it goes so well with eggs, it was the obvious choice. But french toast is normally served with a syrup... Well how about topping the cheesy savoury french toast topped with the asparagus in a dill and caper avgolemono sauce topped with a poached egg that I enjoyed so much?

The savoury french toast covered in melted cheese turned out great! The asparagus in avgolemono sauce and the poached egg with runny yolk only made it better! What a great way to enjoy some of the fresh local asparagus for a lazy weekend breakfast! I can't wait to experiment further with savoury french toasts!

Parmigiano Reggiano Savoury French Toast

Directions:
1. Mix the milk, egg, salt and pepper in a wide, shallow dish.
2. Dip the bread in the egg mixture to coat on both sides.
3. Melt a touch of butter in a pan and fry the bread until golden brown on both sides, about 2-3 minutes per side.
4. Sprinkle the parmigiano reggiano over the french toast. (The french toast should still be warm enough that the cheese melts. Otherwise you can place it under the broiler for a few seconds to melt the cheese.)

I do not know if "French toast" description is right here, as French are rather sweet - that's why they are called French... but your savory toast look very tasty. I could have one right now; I can see that asparagus season is not finished in Canada;

i love the way you get a brilliant food combo idea and run with it for several recipes in a row, you are so creative with your recipes and your fusion food that i am always excited at the innovative ways you take a few similar ingredients and make them in different ways :)

This surely is a savory french toast that can blow your mind off... I make something similar with asparagus and eggs... but, what is missing from my dish is the bread... and surely together with the rest makes it is an excellent tasty idea...!!!

Being from Milano, I love the asparagus and egg combination... it's sort of one of our most popular dishes in the spring. I love the idea of serving it over bread... and the addition of dill and capers sounds like a dream to me. I can see my self eating this for brunch with a glass of chilled prosecco!

This looks delicious and savory! I've been following your blog since the beginning and it grew so many followers and your food pics look amazing! I'm on my 3rd food blog and I hope I don't change the name again. LOL.

This looks beautiful! I screams spring! I love the color combination of green and yellow. I never had savory french toast but it sure looks good! Your food and photos always look so delicious. The lighting is great also. Do you use special lighting?

What timing! I had a loaf of soughdough with caraway seeds that had gone stale, so I made savory french toast - something I've seen in British cookbooks. Maybe some would rather call it savory bread pudding; to me, it's french toast. I make mine with more egg in it. It's fantastic with bits of sausage or bacon.

Kevin, I have been following your blog and think is is great. I am Swedish but used to live in Korea for awhile so it is definitly interesting reading your Korean recipes, they look great. I just posted my bulgogi recipe here is you want to check it out: http://delishhh.com/?p=1151

I LOVE savory french toast. I made a version stuffed with brie and bacon that was delicious, and I also love just a plain thick slice like you have here with pecorino and lots of fresh ground pepper. This looks SO good. Mmm.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.